New to the site but not new to smoking meat. Looking forward to all the help I can get. I have been smoking meat for about 40 years with various (mostly home made) equipment from Maine (smoked clams) to Santa Barbara (Tritip).
Finally retired my UDS and purchased a Weber 18.5" WSM. Hoping it will make my life a bit easier. Lots of work cooking on the UDS especially when I do cold smoking - making bacon and Lox. Haven't decided yet if I should keep the cold smoke in a separate apparatus or modify the WSM to accommodate a pork belly or two. Anyway, thanks in advance for all your assistance getting me up and running with my new toy.
Finally retired my UDS and purchased a Weber 18.5" WSM. Hoping it will make my life a bit easier. Lots of work cooking on the UDS especially when I do cold smoking - making bacon and Lox. Haven't decided yet if I should keep the cold smoke in a separate apparatus or modify the WSM to accommodate a pork belly or two. Anyway, thanks in advance for all your assistance getting me up and running with my new toy.
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